Tasty Tuesday--Speedy Chicken Stir-Fry

This is a quick meal to throw together on 

busy school nights. With tasty chicken and noodles, 

the whole family will enjoy every bite of it!

This time of year seems to be super hectic. School is in full swing, kids after school activities are going on, holidays (and planning for holidays) are right around the corner. The last thing I have time for is to be in the kitchen for hours making a wholesome dinner.

I love this recipe because it comes together so easily, is inexpensive and I typically have all the ingredients on hand. This meal comes together in less than thirty minutes and is a hit with everyone. We never have leftovers!

Speedy Chicken Stir-Fry

(origin unknown)

Ingredients

8 oz angel hair pasta, uncooked

2 c. broccoli (frozen or fresh)

1 lb chicken, raw and cubed

1/2 c. Asian Sesame Dressing

2 Tbls. Low-sodium soy sauce

1/4 tsp. ground ginger, garlic powder, crushed red pepper

Directions

Cook pasta as directed on package. Add broccoli to pasta water for the last 3 minutes of pasta cooking time.

Spray large non-stick skillet with cooking spray over med-high heat, cook chicken 6-8 minutes or until cooked. Add in dressing and spices and cook for 1 minute.

Drain pasta and broccoli. Add to skillet and toss with chicken. Serve warm.

For a printable version, click HERE.

Well...it's off to another busy week here at our house. My hubby is preparing for a long hunting trip to Missouri, so its just me and the kids for 10 days. Should be interesting!! Make it a great Tuesday!

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Tasty Tuesday -- Not your Grandma's Goulash

When the weather gets colder, I love dishes that remind me of growing up. This recipe is one of those; however, I've adjusted it over the years to tailor it to my picky taste buds. This has become a favorite cold-weather dish for my entire family. It's simple, quick and uses one pan!

Not Your Grandma's Goulash

Ingredients
1/2 pkg egg noodles
3/4 - 1 lb ground beef
1 can tomato soup
Italian Seasoning, Garlic Powder, Salt & Pepper to taste
Grated Parmesan Cheese, optional

Directions
Boil noodles as directed on package, drain. While noodles are cooking, brown ground beef. Sprinkle with spices, as desired. Drain grease if necessasry. Add tomato soup, stir and simmer for 3-5 minutes. Add noodles, stir to combine. Allow to cook for about 5 minutes. Serve warm with garlic toast and your vegetable of choice.

For a printable version, click HERE.

What is one dish that reminds you of your childhood?

Tasty Tuesday -- Smokey Chicken Wrap

Welcome to another addition to Tasty Tuesday. I hope your week is off to a great start. Since we still have a few weeks of quality grilling left, I thought I would share with you one of our family favorites. You could also prepare this on an indoor grill, too. This is perfect for a quick dinner. I always grill more chicken than we need to use in lunches during the week.

Smokey Chicken Wraps

Ingredients

Rub:
1 Tbls. brown sugar
2Tbls. Old Bay Seasoning
1/2 tsp. paprika
1/4 tsp. ground chipolte pepper
1/8 tsp. ground pepper

1.5 lbs. chicken breasts
6 -8 flour tortillas, warmed
Lettuce
Shredded Cheese
Tomato
1/4 cup Low-fat Ranch Dressing

Directions:
Preheat Grill. Combine rub ingredients into large Ziploc bag. Remove 1 tsp of rub mixture and add ranch dressing, set aside. Add chicken to Ziploc bag and toss, cover chicken completely. Remove chicken from bag and grill. Watch closely that it doesn't burn. Cook until juices run clear, approx. 12 minutes.

Allow chicken to rest for a few minutes. Slice thinly. Spread ranch dressing mixture on tortillas. Add chicken, lettuce, cheese and tomato. Roll and serve with tortilla chips and fresh pico de gallo.

For a printable version of this recipe, CLICK HERE.

Thanks for stopping by!

 

Tasty Tuesday! #QuickFixCasserole {Perfect for Back-to-School}

First of all--I have to give a shout out to my dad today!!

HAPPY 70th BIRTHDAY DAD!! LOVE YOU!

Okay, now onto the today's Tasty Tuesday! Kids are back to school, after school activities are in full swing, so how in the world do we get dinner on the table? After working all day, the last thing I want to do is spend a long time in the kitchen! I've got a few quick tips that make dinner time a snap!

1. Plan ahead. I make a menu up for the week when I go grocery shopping. This helps our family tremendously. And it saves us lots of time and money, too. Too often we wouldn't take something out of the freezer to thaw which meant we'd hit the take-out menu folder!
2. Prepare in advance. If I am grilling chicken for dinner, I usually throw on a few extras for another meal later in the week or for lunches. Why cook twice? Same thing goes for ground beef--if I'm browning it for one meal, why not for another. It freezes up nicely and is a breeze to thaw and toss into a casserole or for something quick like tacos.
3. Rotisserie chicken is a mom's best friend. You can do so much with these bad boys! I'll share a recipe with you today. Not only can it be dinner the day you pick it up, but you can shred it for later in the week, cube it up and freeze it. The options are endless.
4. There are a ton of recipes that can be put together in 30 minutes or less. I've got Back to School board on Pinterest with a few ideas. You can also check out Country Crock's Pinterest Boards or their website for tasty solutions, too. I'm sharing another one with you today.

Here's a casserole that will get to your table speedy quick thanks to rotisserie chicken!


Chicken & Rice Casserole
(adapted from Food Network Magazine, March 2013 issue)

Ingredients
2 Tbls. Country Crock Butter
1 Clove Garlic, chopped
4 Green Onions, sliced
2 cups broccoli, chopped (fresh)
2 cups Shredded Rotisserie Chicken (skin removed)
1 cup brown rice (fast-cooking)
1 small tomato, chopped
2 cups low-sodium chicken broth
1/4 cup sour cream
4 oz dill havarti cheese, diced
1 oz parmesan cheese, shredded
salt & pepper as desired



Directions
Preheat oven to 425 degrees. Melt the butter in a large ovenproof skillet over medium heat. Add garlic and most of the green onions and cook, stirring occasionally, until soft (about 2 minutes). Add the broccoli, chicken, rice, tomato, salt & pepper to taste; stir to combine.
Whisk the broth and sour cream together and pour into skillet and bring to a simmer. Stir in half of both cheeses. Cover skillet tightly with lid or foil and transfer to oven. Bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
Turn on the broiler. Uncover the skillet and sprinkle with the remaining cheeses, broil until golden (about 2 minutes). Sprinkle with the reserved green onions. Serve.

Here are a few reasons I enjoy using Country Crock Spread:

• It has 0g trans fat per serving
• It contains no partially hydrogenated oils
• Is has no cholesterol
• It has 70% less fat than butter per serving
• And it has 30% fewer calories than butter per serving

Check out Country Crock's Facebook page for some great recipe ideas and product updates and information.

Do you have any other suggestions on how to get dinner to the table on hectic school nights? If so, please share!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Tasty Tuesday -- Grilled Shrimp & Red Potatoes

Anyone else hate Tuesday's? I know Monday's are bad, but there is a "funk" or something with Tuesday's, too. Ugh. Well...maybe this will cheer me (and you, if you're having "that kind" of day!) up. This dish came together quickly (love quick dinners) and everyone enjoyed it (except Hailey, who doesn't like shrimp). Normally, I tend to make rice or pasta when I prepare shrimp, but on this day, I had a generous amount of fresh garden potatoes (thanks Mom!) that I wanted to use up.

Grilled Shrimp
(adapted from a Bobby Flay recipe)

1 lb large shrimp - deveined, shelled, thawed (if frozen)
1/3 c. olive oil
2 garlic cloves, chopped
2 Tbls. Fresh Oregano, chopped
2 Tbls. Fresh Flat Leaf Parsley, chopped
2 Tbls. Fresh Basil, chopped
1 tsp. Red Pepper Flakes
salt & cracked pepper to taste

Combine marinade ingredients in a glass bowl. Add shrimp. Allow shrimp to hang out in marinade for up to 1 hour. The less time it marniates, the less spicy it will be. Skewer and grill 3 minutes each side or until pink.

Grilled Red Potatoes

1.5 lbs Red Potatoes, quartered
Drizzle of Olive Oil
Fresh Herbs, chopped
Garlic Powder to taste
Salt & Pepper to taste

Place quartered potatoes in a microwave safe bowl. Cook for about 4-6 minutes or until slightly cooked. You still want them a little hard, but not cooked all the way through. Drizzle olive oil over potatoes. Add herbs and seasonings and toss. Skewer and grill 4-5 minutes each side until nice and golden brown and cooked through.

For printable recipes, please click here.

Here's to a short work week! Thanks for stopping by.

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Tasty Tuesday -- Chicken Bruschetta

Happy Tuesday! I'm back from vacation and excited to share with you my all-time favorite summer dinner dish. This is quick to prepare and everyone in the family loves it. Plus, its made with summer fresh ingredients.

I can't take full credit on this creation. I've had this dish many times at a local cafe, Mary's Market, that I decided to create the dish at home. Boy, it sure is a winner!

Chicken Bruschetta

4 skinless, boneless chicken breasts
salt & pepper to taste
Bruschetta
Garlic Toast
Parmesan Cheese

Season chicken with salt and pepper and grill until fully cooked. Grill or bake garlic toast. Top garlic toast with grilled chicken breast, followed by a spoonful of bruschetta. Sprinkle with fresh shredded Parmesan cheese and basil. DIG IN!

Bruschetta Recipe
4 small tomatoes (roma, plum, other garden), diced
1 garlic clove, chopped
1/4 c fresh basil, chopped
salt & pepper to taste
1/4 red onion, diced
3-4 Tbls. (or more) Extra Virgin Olive Oil
1-2 Tbls. balsamic vinegar

Combine all ingredients together and allow to sit at room temperature while preparing and grilling chicken. Serve with chicken or over crusty bread. Top with shredded Parmesan Cheese and extra basil.

For Printable Versions of both recipes, please click HERE. 
 

That's it. I need to make this again, real soon!

I can't wait to share our vacation picture and details with you! I promise to have them up by next week! It's rough getting back into the swing of things when you've been gone for two weeks! Plus, school starts next week already! YIKES!

Thanks for stopping by. Please share this with your friends!

Tasty Tuesday--Lasagna Loaf

If you're anything like me, you're searching for new ideas for meals! I try to make a new recipe once a week. It's been a tradition of ours for a few years now. It's a great way to try new things and expand our dinner options! I also try to create those comfort food we all love, but make them doable for the working family. Like meatloaf, lasagna, spaghetti...just to name a few. These meals usually take a long time to prepare and we find ourselves only enjoying them on the weekends. Over the last few years, I've mastered (in my opinion) the homemade spaghetti sauce like my mom makes, but in the crock pot and making meat loaf in the crock pot too. This allows us to enjoy them any day of the week. Recently, I decided to try a shortened version of lasagna. This is perfect for smaller families and weeknight meals.

Lasagna Loaf
serves 4

Ingredients
4 no-boil lasagna sheets
1 1/3 c shredded mozzarella
1/2 c grated parmesan
12 meatballs (prepared or frozen/thawed/heated) and cut in half (I used frozen turkey Italian meatballs)
Jar of favorite sauce or sauce recipe below (Perfect for sneaking in extra veggies)
Sauce:
1/3 c grated onion
1/3 c grated carrot
1 Tbls minced garlic
1 Tbls tomato paste
1/2 tsp red pepper flakes
1 can crushed tomatoes (15 oz)
3 Tbls chopped fresh basil

Directions
Preheat oven to 400 degrees. Coat loaf pan with nonstick spray. To make sauce: sweat onion, carrot, garlic, tomato paste and pepper flakes in the same skillet over medium heat until soft, about 3-5 minutes. Stir in tomatoes and basil; cook until slightly thickened, 3-5 minutes. Season sauce with salt and pepper. Cover bottom of prepared pan with 1/4 cup of sauce.

Layer a lasagna sheet, 1/4 cup sauce, a third of the meatballs, 1/3 cup mozzarella, and 2 Tbls Parmesan. Repeat layering two more times. Top final lasagna sheet with 1/4 cup sauce, and the remaining cheeses.
Bake lasagna loaf until cheese is golden brown and bubbly, 25-30 minutes; let cool 10 minutes before serving.

From the picture above, you can see this dinner was a success!